SINGLE:

3/4 c. shortening
1 c. brown sugar, packed
1 egg
1/4 c. light molasses
2 1/4 c. flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon (rounded)
1 tsp. ginger

DOUBLE:

Really 1 1/2 sticks but I use 2 sticks shortening
2 c. brown sugar
2 eggs
1/2 c. light molasses
4 1/2 c. flour
1/2 tsp. salt
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger

Mix above ingredients adding flour in small quantities last. Cover with saran wrap or other and place in refrigerator for at least 2 hours before rolling into SMALL balls (marble or nickel size). Dough sticks to the palm of your hand, so use flour on hands sparingly while rolling.

Not necessary, but you can then roll the balls in granulated sugar before placing on the cookie sheet and pressing down with a fork. Vary by using fork opposite direction which makes a "screen" pattern. Sprinkle white granulated sugar in the grooves. If you want to use colored sugar use it after white regular. Bake at 325 degrees until light brown (8 to 10 minutes).

GRATED ORANGE-SUGAR GINGER COOKIE TOPPING:

Use finest grater you have and grate rind of 1 orange over a bowl being careful to not get into the white meaty part of the rind. You might have to use 2 oranges if it is 1 of the thick skinned variety. Mix in with a fork granulated sugar until it is crumbly but definitely oranger color than white. If too wet and not enough sugar, it will make holes through the center of the cookie when sprinkled into the grooves. Usually a bit of sugar on the cookie before the orange mixture is a good idea. You have to experiment with consistency.

For a holiday variation, try just a dab of cranberry relish in center of orange sprinkling. Yummy!